If you love Reuben sandwiches, then you’ll adore this Creamy Reuben Soup! It’s a warm and comforting dish that captures all the flavors of the classic sandwich. Packed with corned beef, sauerkraut, and Swiss cheese, it’s perfect for a cozy meal, especially on chilly days. Let’s dive into this tasty recipe that will impress your family and friends!
Why make this recipe
This Creamy Reuben Soup is a wonderful twist on the traditional Reuben sandwich. Not only is it easy to make, but it also brings all the delicious flavors together in a warm bowl. It’s rich, creamy, and full of comforting tastes. Plus, it’s a great way to use leftover corned beef if you have any! You’ll love how satisfying and hearty this soup is, making it an ideal choice for lunch or dinner.
How to prepare Creamy Reuben Soup
Making this soup is simple and fun! With just a few ingredients and easy steps, you’ll have a delicious bowl of soup ready in no time.
Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 pound corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/4 cup Russian or Thousand Island dressing
- Salt and pepper to taste
- Rye bread croutons for garnish
- Chopped parsley for garnish
Steps:
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the flour to form a roux, cooking for an additional 2 minutes.
- Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a simmer.
- Reduce the heat to low and stir in the heavy cream, mixing well.
- Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
- Season with salt and black pepper to taste, adjusting as needed.
- Simmer the soup for another 10 minutes, allowing the flavors to meld together.
- Serve hot, garnished with rye bread croutons and chopped parsley.
How to serve Creamy Reuben Soup
Serve this soup hot in bowls, topped with crunchy rye bread croutons and a sprinkle of chopped parsley for a burst of color. It pairs wonderfully with a side of crusty bread or a simple salad.
How to store Creamy Reuben Soup
If you have leftovers, store the soup in an airtight container in the fridge. It will keep well for about 3 days. To reheat, simply warm it on the stove over low heat until heated through, stirring occasionally.
Tips to make Creamy Reuben Soup perfectly
- Make sure to chop the corned beef and sauerkraut into small pieces for easier eating.
- Adjust the seasoning to your taste; you can add more dressing for extra tanginess.
- If the soup is too thick, feel free to add a bit more chicken broth or cream to reach your desired consistency.
Variations
- For a healthier option, consider using low-fat milk instead of heavy cream.
- You can substitute turkey for the corned beef if you want to create a lighter version.
- Add diced potatoes or carrots for extra heartiness and nutrition!
FAQ
1. Can I freeze Creamy Reuben Soup?
It’s not recommended to freeze this soup because the cream might separate when thawed. It’s best enjoyed fresh or stored in the refrigerator for a few days.
2. What can I serve with this soup?
This soup goes great with a simple green salad or some toasted rye bread. You could also serve it with a classic Reuben sandwich for an extra special meal!
3. Is there a vegetarian version of this soup?
Yes! You can make a vegetarian version by omitting the corned beef and using vegetable broth instead of chicken broth. You can also add more veggies like mushrooms or carrots for a hearty touch.
Enjoy making and savoring this Creamy Reuben Soup, a warm hug in a bowl that everyone will love!
PrintCreamy Reuben Soup
A warm and comforting soup that captures the flavors of a classic Reuben sandwich.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 pound corned beef, chopped
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/4 cup Russian or Thousand Island dressing
- Salt and pepper to taste
- Rye bread croutons for garnish
- Chopped parsley for garnish
Instructions
- Melt the butter over medium heat in a large pot.
- Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the flour to form a roux, cooking for an additional 2 minutes.
- Gradually whisk in the chicken broth, ensuring there are no lumps, and bring the mixture to a simmer.
- Reduce the heat to low and stir in the heavy cream, mixing well.
- Add the chopped corned beef and drained sauerkraut to the pot, stirring until well combined.
- Mix in the shredded Swiss cheese and Russian dressing, stirring until the cheese is melted and the soup is creamy.
- Season with salt and black pepper to taste, adjusting as needed.
- Simmer the soup for another 10 minutes, allowing the flavors to meld together.
- Serve hot, garnished with rye bread croutons and chopped parsley.
Notes
For a healthier option, consider using low-fat milk instead of heavy cream. This soup is best enjoyed fresh.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Reuben soup, creamy soup, comfort food